Ingredients
1 pound dried large lima beans1 broiler/fryer chicken (3 to 3-1/2 pounds)3 quarts water2 celery ribs with leaves, sliced4 chicken bouillon cubes2-1/2 teaspoon salt1/2 teaspoon pepper3 medium carrots, chopped4 cups chopped fresh spinach2 tablespoons minced fresh parsley
Preparation
In a Dutch oven, combine the beans, chicken, water, celery, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender.
Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Add carrots; simmer for 30 minutes or until tender. Stir in spinach and parsley; heat through.
